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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Huihui SongInstitute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
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Jinfeng BiInstitute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
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Qinqin ChenInstitute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaCorrespondence[email protected] [email protected]
View further author information
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Mo ZhouInstitute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
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Xinye WuInstitute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
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Jianxin SongInstitute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, ChinaView further author information
Pages 2527-2538 | Received 25 Jun 2018, Accepted 10 Oct 2018, Published online: 23 Oct 2018

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Run-Hui Ma, Xiu-Xiu Zhang, Zhi-Jing Ni, Kiran Thakur, Wei Wang, Ya-Mei Yan, You-Long Cao, Jian-Guo Zhang, Kannan R. R. Rengasamy & Zhao-Jun Wei. (2023) Lycium barbarum (Goji) as functional food: a review of its nutrition, phytochemical structure, biological features, and food industry prospects. Critical Reviews in Food Science and Nutrition 63:30, pages 10621-10635.
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Hanna Kowalska, Ewelina Masiarz, Anna Ignaczak, Agata Marzec, Elżbieta Hać-Szymańczuk, Agnieszka Salamon, Aneta Cegiełka, Anna Żbikowska, Jolanta Kowalska & Sabina Galus. (2023) Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review. Food Reviews International 39:1, pages 93-118.
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Articles from other publishers (17)

Ying Lyu, Qinqin Chen, Min Gou, Gege Liu & Jinfeng Bi. (2023) Quality enhancement of spray-dried pumpkin powder by mixing with mulberry leaf and oat bran powders. International Journal of Food Engineering 19:9, pages 411-422.
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Busra Turan, Zeynep Hazal Tekin-Cakmak, Selma Kayacan Çakmakoglu, Salih Karasu, Muhammed Zahid Kasapoglu & Esra Avci. (2023) Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries. Processes 11:3, pages 754.
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Ramandeep Kaur, Ankit Kumar, Vikas Kumar, Satish Kumar, Ramesh Kumar Saini, Pratik Nayi & Rakesh Gehlot. (2023) Recent advancements and applications of explosion puffing. Food Chemistry 403, pages 134452.
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Yaping Dai, Yupo Cao, Wei Zhou & Donghong Zhu. (2023) Hot Air Drying of Sipunculus nudus: Effect of Microwave-Assisted Drying on Quality and Aroma. Foods 12:4, pages 733.
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Deepak Timalsina & Hari Prasad Devkota. 2023. Himalayan Fruits and Berries. Himalayan Fruits and Berries 225 233 .
Zheng Feei Ma, Xiaoqin Luo, Xiaoying Zhang, Xiaomin Li & Chee Woon Wang. 2023. Sustainable Food Science - A Comprehensive Approach. Sustainable Food Science - A Comprehensive Approach 242 246 .
Ying Lyu, Jinfeng Bi, Qinqin Chen, Xinye Wu, Xuan Li & Yening Qiao. (2022) Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments. Journal of Food Processing and Preservation 46:10.
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Bojana B. Vidović, Danijel D. Milinčić, Mirjana D. Marčetić, Jelena D. Djuriš, Tijana D. Ilić, Aleksandar Ž. Kostić & Mirjana B. Pešić. (2022) Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. Antioxidants 11:2, pages 248.
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Ying Lyu, Jinfeng Bi, Qinqin Chen, Xuan Li, Xinye Wu, Haonan Hou & Xing Zhang. (2021) Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions. Journal of the Science of Food and Agriculture 101:12, pages 5172-5181.
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Manoj Kumar, Anil Dahuja, Sudha Tiwari, Sneh Punia, Yamini Tak, Ryszard Amarowicz, Anilkumar G. Bhoite, Surinder Singh, Shourabh Joshi, Parmjit S. Panesar, Ravi Prakash Saini, Anne Pihlanto, Maharishi Tomar, Javad Sharifi-Rad & Charanjit Kaur. (2021) Recent trends in extraction of plant bioactives using green technologies: A review. Food Chemistry 353, pages 129431.
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Ying Lyu, Jinfeng Bi, Qinqin Chen, Xinye Wu, Yening Qiao, Haonan Hou & Xing Zhang. (2021) Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process. Food Chemistry 343, pages 128541.
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Jinjin Peng, Luan Wang, Mengge Wang, Rui Du, Shangshang Qin, Cheng-Yun Jin & Yongjun Wei. (2021) Yeast Synthetic Biology for the Production of Lycium barbarum Polysaccharides. Molecules 26:6, pages 1641.
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Yuqin Jiang, Zhongxiang Fang, William Leonard & Pangzhen Zhang. (2021) Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications. Journal of Functional Foods 77, pages 104340.
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Jiabao Ni, Changjiang Ding, Yaming Zhang, Zhiqing Song, Xiuzhen Hu & Tingjie Hao. (2020) Effect of electrohydrodynamic partially combined with oven drying on Chinese wolfberry. International Journal of Applied Electromagnetics and Mechanics 63:3, pages 465-482.
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Jiabao Ni, Changjiang Ding, Yaming Zhang, Zhiyuan Cao, Zhiqing Song, Xiuzhen Hu & Tingjie Hao. (2020) Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying. Journal of Spectroscopy 2020, pages 1-9.
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Qinqin Chen, Ying Lyu, Jinfeng Bi, Xinye Wu, Xin Jin, Yening Qiao, Haonan Hou & Chunmao Lyu. (2019) Quality assessment and variety classification of seed‐used pumpkin by‐products: Potential values to deep processing. Food Science & Nutrition 7:12, pages 4095-4104.
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Jiabao Ni, Changjiang Ding, Yaming Zhang, Zhiqing Song, Xiuzhen Hu & Tingjie Hao. (2019) Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System. Foods 8:5, pages 152.
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